Baked Corned Beef Brisket Ala Kevin The Bbqguru - cooking recipe

Ingredients

3 -4 lbs corned beef brisket
2 tablespoons peppercorns
1/2 tablespoon coriander seed
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder
14 ounces Guinness draught, any dark robust beer will do (optional)

Preparation

TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
Cook it to an internal temperature over 185\u00b0. Unless you have a meat slicer and can slice VERY thin, cooking it to 150\u00b0 will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+\u00b0. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
BEGIN DIRECTIONS:
Soak corned brisket for 2-4 hours, changing water every 30 minutes.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
Preheat oven to 250-275\u00b0.
Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
Internal meat temperature needs to be near 185\u00b0 or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
Enjoy!